Cranberry Orange Breakfast Cake Recipe
This Cranberry Orange Breakfast Cake is a moist and flavorful treat perfect for starting your day. Bursting with fresh cranberries and bright orange zest, this cake combines tangy and sweet notes with a tender crumb enriched by Greek yogurt or sour cream. Baked to golden perfection, it’s an inviting addition to any breakfast or brunch spread.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 9 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
Sugar
- 1 cup granulated sugar
Wet Ingredients
- ½ cup Greek yogurt or sour cream
- ½ cup unsalted butter, softened
- 2 large eggs
- Zest from 1 large orange
- ½ cup freshly squeezed orange juice
Cranberries
- 1 ½ cups fresh or frozen cranberries, halved if large
Instructions
- Prepare the Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×9-inch baking dish or line it with parchment paper to prevent sticking.
- Mix the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside for later incorporation.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until light and fluffy. This process should take about 3 to 5 minutes, creating a smooth base for the batter.
- Add Eggs and Flavorings: Add the eggs one at a time to the creamed mixture, mixing well after each addition to incorporate air and create a smooth batter. Then stir in the orange zest and freshly squeezed orange juice until everything is evenly combined.
- Combine Wet and Dry Ingredients: Gradually fold the dry flour mixture into the wet butter mixture, alternating with the Greek yogurt or sour cream. Begin and end with the dry ingredients. Mix gently until just combined to keep the batter light and avoid overmixing.
- Fold in Cranberries: Gently fold the fresh or frozen cranberries into the batter until they are evenly distributed throughout.
- Pour Batter into the Pan: Transfer the batter into the prepared baking dish, spreading it evenly with a spatula to ensure uniform baking.
- Bake: Place the pan in the preheated oven and bake for 40 minutes, or until a toothpick inserted in the center of the cake comes out clean, indicating it is fully baked.
- Cool and Serve: Allow the cake to cool in the pan for about 10 minutes. Then carefully transfer it to a wire rack to cool completely. Slice and serve the cake warm or at room temperature as a delightful breakfast treat.
Notes
- Use fresh or frozen cranberries depending on availability; if using frozen, do not thaw before folding them into the batter to prevent streaking.
- To make the cake dairy-free, substitute butter with a plant-based margarine and use a dairy-free yogurt alternative.
- For extra texture, sprinkle some chopped nuts such as walnuts or pecans over the batter before baking.
- If you prefer a sweeter cake, drizzle a simple glaze made from powdered sugar and orange juice on top once cooled.
- Ensure not to overmix the batter after adding the flour to keep the cake tender and fluffy.
